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Strawberry cake is a popular and delicious dessert that a wide variety of children and adults around the world enjoy eating. This cake will spice up garden parties, celebrations, weddings, spring days, or family events. Its delicate, pink, and mouthwatering - waiting for someone to take a slice and devour up. To get started with your own strawberry cake, begin reading this article.

Makes:Each recipe makes one whole cake.

Ingredients

Basic Strawberry Cake

2 cups white sugar

1 (3 ounce) package strawberry flavored gelatin

1 cup butter, softened

4 eggs, at room temperature

2¾ cups sifted cake flour

2½ teaspoons baking powder

1 cup whole milk, at room temperature

1 tablespoon vanilla extract

½ cup fresh strawberries, pureed

Moist & Fluffy Strawberry Cake

4 large eggs, at room temperature

1½ cups fresh strawberries, pureed

1 teaspoon vanilla extract

2 teaspoons strawberry extract

3 cups cake flour

1¾ cups granulated sugar

1 tablespoon + ½ teaspoon baking powder

1 teaspoon salt

¼ cup vegetable oil

½ cup (1 stick) unsalted butter, softened

Eggless Strawberry Cake

½ cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

A pinch of salt

3 cups fresh strawberries, pureed

2 cups sugar

¾ (1¼ stick) cup melted butter

2 teaspoons vanilla extract

Milkless Strawberry Cake

12 ounces fresh strawberries, pureed

3 eggs

½ cup almond milk

1½ teaspoon vanilla extract

½ teaspoon almond extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1¼ cups sugar

⅔ cup dairy-free butter

Gluten-Free Strawberry Cake

2 1⁄2 cups gluten-free flour

1 cup sugar

2⁄3 cup oil

4 eggs

1 (3 ounce) box strawberry gelatin

16 ounces fresh strawberries, pureed

1 tablespoon baking powder

1 teaspoon xanthan gum

1 teaspoon vanilla extract

1⁄2 teaspoon salt

Vegan Strawberry Cake

2 cups all-purpose flour

1 cup whole wheat flour

1½ cups granulated sugar

1½ teaspoons baking soda

1½ teaspoons baking powder

1 teaspoon salt

1 (3 ounce) package vegetarian strawberry gelatin (optional)

1 cup vegetable oil

2 tablespoons ground flax seeds

1½ cup almond milk

1½ teaspoons vanilla extract

1 tablespoon apple cider vinegar

1 pint fresh strawberries, pureed

Steps

Method1

Basic Strawberry Cake

1

Prepare to make the cake. Preheat the oven to 375° Fahrenheit (175° Celsius). Grease and flour two 9 inch cake pans.

2

Cream the butter, sugar, and gelatin. In a large mixing bowl cream the softened butter, sugar, and gelatin using hand a or electric blend. Blend for about a minute, until the mixture is fluffy and resembles a reddish color.

3

Crack in the eggs. Crack in the four eggs into the creamed mixture, adding one at a time. Blend and fold in the eggs until there are no more egg streaks.

4

Add the flour and baking powder. Stir in the cake flour and baking powder in with the creamed butter mixture. Blend on medium speed until the batter is crumbly.

5

Stir in the milk, vanilla, and strawberries. Pour in the milk, vanilla extract, and pureed strawberries into the cake batter. Blend on medium speed for about two minutes until the cake batter resembles a bright pink color and is creamy. There should be no more flour streaks.

6

Pour the cake batter into the cake pans. Using a rubber spatula, scrape out the strawberry cake batter and pour it into both cake pans. Scrape the edges of the bowl to remove any excess cake batter off the sides.

7

Bake the cake. Place both cake pans in the oven and have the cake bake for about 25-30 minutes, until it rises and the edges are slightly brown. To test if the cake is done, poke a toothpick in the middle of the cake. If the toothpick comes out dry the cake is ready to be removed from the heat.

8

Have the cakes cool. Flip both cake pans on a wire rack. Leave the cakes to cool for about 10 minutes, until cool enough to handle and frost.

Method2

Moist & Fluffy Strawberry Cake

Mix the eggs, strawberry, and both extracts. In a small bowl beat the eggs, strawberry puree, vanilla extract, an strawberry extract using a fork. Mix until the egg yolks break and the wet ingredients are well-combined.

3

Whisk the dry ingredients. In a large bowl whisk the cake flour, granulated sugar, baking powder, and salt. Stir until the dry ingredients are properly combined and folded in.

4

Add the butter and oil slowly. Add the butter into the flour mixture, only adding a couple tablespoons at a time. Pour in the vegetable oil and blend on low speed for about a minute until the cake batter is crumbly.

5

Add the wet ingredients into the dry. Slowly pour in only half of the wet ingredients. Blend on high speed for about three minutes and then add the rest of the wet ingredients. Mix until the cake batter resembles a bright pink color and is creamy. There should be no more flour streaks.

6

Pour the cake batter into the cake pans. Using a rubber spatula, scrape out the strawberry cake batter and pour it into both cake pans. Scrape the edges of the bowl to remove any excess cake batter off the sides.

7

Bake the cake. Place both cake pans in the oven and have the cake bake for about 30-35 minutes, until it rises and the edges are slightly brown. To test if the cake is done, poke a toothpick in the middle of the cake. If the toothpick comes out dry the cake is ready to be removed from the heat.

8

Have the cakes cool. Flip both cake pans on a wire rack. Leave the cakes to cool for about 10 minutes, until cool enough to handle and frost.

Serve and enjoy! Slice a piece of strawberry cake and lay it on a serving plate. Serve with a glass of milk if desired. Enjoy!

Method3

Eggless Strawberry Cake

1

Prepare to make the cake. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease and flour a 9 inch round cake pan.

2

Whisk the dry ingredients. In a large bowl whisk the all-purpose flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well-combined and folded in.

3

Cream the butter, sugar, and strawberry puree. In a medium-sized bowl cream the melted butter, sugar, and strawberry puree until the mixture is slightly liquid-like and resembles a bright red color.

4

Add the dry ingredients in with the wet. Fold in the dry ingredients to the wet ingredients and blend on medium speed for about two minutes, until the cake batter resembles a bright pink color and is creamy. There should be no more flour streaks.

5

Pour the cake batter into the cake pan. Using a rubber spatula, scrape out the strawberry cake batter and pour it into the cake pan. Scrape the edges of the bowl to remove any excess cake batter off the sides.

6

Bake the cake. Place the cake pan in the oven and have the cake bake for about 35-45 minutes, until it rises and the edges are slightly brown. To test if the cake is done, poke a toothpick in the middle of the cake. If the toothpick comes out dry the cake is ready to be removed from the heat.

7

Have the cake cool. Flip the cake pan on a wire rack. Leave the cake to cool for about 10 minutes, until cool enough to handle and frost.

Serve and enjoy! Slice a piece of strawberry cake and lay it on a serving plate. Serve with a glass of milk if desired. Enjoy!

Method4

Milkless Strawberry Cake

1

Prepare to make the cake. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease and flour a 9 inch round cake pan.

2

Whisk the wet ingredients. In a medium-sized bowl whisk the almond milk, vanilla extract, almond extract, and eggs. Beat until the egg yolks break and the wet ingredients are well-combined.

3

Mix the dry ingredients and butter. In a large bowl combine the all-purpose flour, baking powder, salt, and sugar using a hand or electric blender. Add the butter, only adding a few pieces at a time. Blend until the dough becomes slightly doughy.

4

Add the wet ingredients into the dry. Pour in the wet ingredients with dry and mix on low speed for about three minutes. Blend until the cake batter resembles a bright pink color and is creamy. There should be no more flour streaks.

5

Pour the cake batter into the cake pan. Using a rubber spatula, scrape out the strawberry cake batter and pour it into the cake pan. Scrape the edges of the bowl to remove any excess cake batter off the sides.

6

Bake the cake. Place the cake pan in the oven and have the cake bake for about 30-40 minutes, until it rises and the edges are slightly brown. To test if the cake is done, poke a toothpick in the middle of the cake. If the toothpick comes out dry the cake is ready to be removed from the heat.

7

Have the cake cool. Flip the cake pan on a wire rack. Leave the cake to cool for about 10 minutes, until cool enough to handle and frost.

Serve and enjoy! Slice a piece of strawberry cake and lay it on a serving plate. Serve with a glass of milk if desired. Enjoy!

Method5

Gluten-Free Strawberry Cake

1

Prepare to make the cake. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease and flour two 9 inch round cake pans.

2

Mix the dry ingredients. In a large bowl whisk the gluten-free flour, sugar, strawberry gelatin, baking powder, salt, and xanthan gum. Whisk until well-combined and the dry ingredients are properly mixed.

3

Whisk the wet ingredients. In a medium-sized bowl whisk the oil, eggs, vanilla extract, and pureed strawberries. Beat until the egg yolks break and the mixture resembles a bright red color.

4

Add the wet ingredients into the dry. Pour the wet ingredients in with the dry. Using a hand or electric blender, mix on medium speed for about two minutes until the cake batter resembles a bright pink color and is creamy. There should be no more flour streaks.

5

Pour the cake batter into the cake pans. Using a rubber spatula, scrape out the strawberry cake batter and pour it into both cake pans. Scrape the edges of the bowl to remove any excess cake batter off the sides.

6

Bake the cake. Place both cake pans in the oven and have the cake bake for about 40 minutes, until it rises and the edges are slightly brown. To test if the cake is done, poke a toothpick in the middle of the cake. If the toothpick comes out dry the cake is ready to be removed from the heat.

7

Have the cakes cool. Flip both cake pans on a wire rack. Leave the cakes to cool for about 10 minutes, until cool enough to handle and frost.

Add the wet ingredients into the dry. Pour the wet ingredients in with the dry and blend using a hand or electric blender, until the cake batter resembles a bright pink color and is creamy.

5

Pour the cake batter into the cake pan. Using a rubber spatula, scrape out the strawberry cake batter and pour it into the cake pan. Scrape the edges of the bowl to remove any excess cake batter off the sides.

6

Bake the cake. Place the cake pan in the oven and have the cake bake for about 50-55 minutes, until it rises and the edges are slightly brown. To test if the cake is done, poke a toothpick in the middle of the cake. If the toothpick comes out dry the cake is ready to be removed from the heat.

7

Have the cake cool. Flip the cake pan on a wire rack. Leave the cake to cool for about 10 minutes, until cool enough to handle and frost.

To make a strawberry cake, start by creaming butter, sugar, and strawberry-flavored gelatin in a large mixing bowl. Then, stir eggs, flour, baking powder, milk, vanilla, and strawberries into the mixture. Next, pour the batter into a cake pan, and bake it for 30 minutes at 375 degrees Fahrenheit. Finally, let the cake cool before frosting it. To learn how to make gluten-free or vegan strawberry cake, scroll down!

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wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. Together, they cited 6 references. This article has also been viewed 11,149 times.